Andouille Sausage Recipe
Smoked andouille sausage with a kick.
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Ingredients
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Main Ingredients
Method
Instructions
- 1
Prepare the Sausage Mixture
In a large bowl, combine the ground pork shoulder and pork fatback. Add minced garlic, paprika, cayenne pepper, black pepper, salt, thyme, and red pepper flakes. Mix well until fully incorporated.
- 2
Add Ice Water
Gradually add ice water to the meat mixture while mixing until you achieve a moist but firm consistency.
- 3
Prepare Casings
Soak the hog casings in water for about 30 minutes, then rinse them under running water to remove excess salt.
- 4
Stuff the Sausage
Using a sausage stuffer, fill the casings with the sausage mixture, being careful not to overstuff. Tie the ends of the sausages securely.
- 5
Smoke the Sausage
Preheat your smoker to 225°F (107°C). Smoke the sausages for about 3-4 hours or until they reach an internal temperature of 160°F (71°C).
- 6
Cool and Store
Once cooked, allow the sausages to cool before refrigerating or freezing for later use.